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Confetti Corn Salad

(Diabetic Friendly)

1 lb. golden corn kernels
1 lb. black beans
2 celery ribs, chopped
½ c. chopped onion
1 green pepper, diced
1 lb. grape tomatoes, sliced in half

Dressing:
¼ c. vinegar (any kind)
½ c. olive oil
3 T. lemon juice
1 T. sugar (or sucralose or stevia)
2 garlic cloves, diced finely

Drain canned vegetables and rinse well. Place in a medium bowl and add celery, onion, and pepper, and tomatoes. Mix all dressing ingredients in a small bowl and pour over vegetables. Let chill for 3 hrs. or longer.

Note: This recipe is great for diabetics because it is full of fiber. Use the artificial sweetener if desired.

Barbara Warner
Strasburg




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